Some recipes call for wild rice and some for white but have seen nothing regarding brown rice on the diets for kidney patients. Can anyone help? Is brown rice okay?

First off, rice is a carbohydrate and people with diabetes have to keep a tab on carbohydrate intake. If you are not diabetic then from I have read brown wild rice has a lower sodium content than white rice. As a matter of fact, the Davita site offers recipes for rice dishes; one of them being brown wild rice.
Once a month, I will indulge myself (normally after lab work has been drawn for the month) with a small potato that has been leeched. To leech a potato, peel all the skin off, slice thinly (1/8" thick) and soak the slices in fresh cold water in the refrigerator for 4 hours. Make sure you use twice the water level to the potatoes level. This removes allot of the potassium that is found in potatoes and is bad for us dialysis patients. It allows me to have an occasion where I wont be eating rice.
As always, talk to your units dietician for information on foods. They can be very helpful.
Be sure to take your phoperous binders with every meal and snack.

|_arry

Comment

Here are some recipes I found. The only one I've tried is the scalloped potatoes and it was excellent. I soak the thin slices for at least 4 hours though with several changes in water. I also use unsalted butter instead of margerine.
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Berry-Glazed Meat Loaves

Wash, pare, and thinly slice potatoes (approximately four cups). Soak potatoes in water (five times more water than potatoes) for at least 30 minutes. Drain. Cook potatoes and onions, covered in the same amount of water until slightly tender. Drain. Melt margarine in saucepan. Remove from heat. Stir in flour, pepper, and paprika. Blend in "Coffee Rich." Cook over medium heat, stirring until thick and smooth. Layer one-third of the potatoes and onions in a lightly greased, two-quart casserole. Sprinkle with half the parsley. Top with one-third of the sauce. Bake at 400 degrees uncovered for 35 minutes or until top is browned and potatoes are tender when pierced with a fork. Makes eight ½ cup servings.

To prepare the Hollandaise sauce, place the egg yolks, lemon juice, and "Tabasco" sauce in blender or food processor. Cover. Blend egg yolk mixture for about five seconds. Then add the hot margarine in a steady stream while continuing to blend until thick (around 30 seconds). Makes ¾ cup.

To make the croquettes, melt margarine in small saucepan. Add onion. Sautee until tender. Stir in flour. Add milk. Cook over medium high heat. Stir constantly until mixture thickens. Remove from heat. Add turkey and celery. Spread mixture in shallow dish. Chill for two hours. Place bread crumbs on waxed paper. Beat egg with water in small bowl. Cut chilled mixture into seven equal portions. Using spoon, drop and roll each portion in crumbs. Shape into cones. Coat with egg mixture, and roll in crumbs again. Refrigerate at least two hours or overnight. Heat oil to 375 degrees in deep fat fryer. Fry croquettes until golden brown (around 2-3 minutes). Drain on paper towels. Serve it with Hollandaise sauce. Makes seven servings.

Toast bread and spread with margarine. Place turkey on toast. In a small saucepan, gradually mix "Coffee Rich" into cream cheese. Cook over medium heat until the mixture begins boiling. Remove from heat. Stir in garlic powder and parmesan cheese. Pour over sandwiches. Sprinkle with paprika and serve. Makes six sandwiches.

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